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Mushroom Dijon Chicken

Mushroom Dijon Chicken

This is a great recipe for a busy weeknight or when unexpected guests arrive and you want something extra special. Serve with egg noodles and peas. Oh so tasty.
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Canadian
Servings 6


  • 1 Dutch oven -Heavy duty such as cast iron for even cooking
  • 2 shallow bowls -Pie plates work well


  • 1/2 cup Milk
  • 1/3 cup All-Purpose Flour Seasoned with salt and pepper
  • 6 Boneless/Skinless Chicken Breasts Orange Door Acres Breasts
  • 3 tbsp Vegetable Oil
  • 3 tbsp Butter
  • 2 cups Sliced Mushrooms A mix of cremini and white
  • 1 medium Onion Diced
  • 1 cup White Wine Dry
  • 1 1/2 cups Chicken Stock Orange Door Acres Stock
  • 3/4 cup Half-and-Half Cream
  • 2 1/2 tbsp Dijon Mustard
  • Salt and Pepper To taste


  • Preheat oven to 400 F
  • Pour milk into one shallow bowl (pie plate) and seasoned flour into the other. Pat chicken dry and dip into milk then dredge in the seasoned flour to coat entirely.
  • Heat oil in the Dutch over over medium-high heat. Fry the chicken in batches until golden brown on both sides. Approximately 3 minutes per side. Remove chicken to a plate, drain oil, lower heat to medium, add butter to melt.
  • Sauté the mushrooms and onion until softened, Approx. 3 to 5 minutes. Add the wine, chicken stock, cream and Dijon mustard. Stir to combine.
  • Return the chicken to the pot. Cook in the oven for 45 minutes, uncovered to allow the sauce to thicken. An instant-read thermometer should read 165 F in the centre of the breasts. Salt and Pepper to taste.
  • Serve with egg noodles and peas. Enjoy